There is just something magical in the air this time of year: the smells of grass, dew, chlorine, and gun powder along with the sounds of marathons, relays and exploding pads. Okay so the last part is totally the bias of a former helmeted grid iron-ite. Two a days and drills leading us up to the click clack of game day made this one of my favorite times of the year. Add to it the whole Summer Olympics thing where Nationalism washes over the masses and the airwaves as even the most cynical citizens watch intently to find out how many medals his country has won in the display of ideological imperialism that defined the Cold War, the Berlin Olympics, and the formation of the “Dream Team”. I’m just saying…

Anywho, what does this have to do with food? Well today we had a gig in Fremont. We partnered with Telecom Giant, We’ve Got Tone to provide their clients in an Apartment complex a Lunch and Learn to remember. To be more accurate, a Lunch and Learn we could never forget!The space was gorgeous. For the record we have been working with the Giant and the “Telecom Maven” over the past month or so visiting many properties to raise the bar on the whole “customer appreciation” thing. Who doesn’t love food? And as they say, “if it’s free, give me three”. This has been the definition of the relationship we have had with the various property managers and the Giant. With that data in mind, we had represented well enough to be trusted to present to the clients of the client of the Giant (say that three times fast). That brings us back to the space, the Club Room.

Because the Club Room was so relaxing, we were lulled into a false sense of calm. At least I was. Chef and Hayward’s Finest (our latest addition to the crew) may not have been sucker punched as I was. Monk and Number 2 were out celebrating Number 2’s milestone 3rd 25thBirthday in Muir Woods or something like that. Hayward’s Finest did a bang up job though. She is doing a fabulous job with us. So we had a unique menu to represent the population (more vegetarian options) with a specific head count. As good purveyors of the experience, we brought it. But the clients of the clients of the Giant brought it bigger!

If you are reading this, you undoubtedly know that we were in the San Francisco Street Food Festival and that we have handled crowds of greater than 20k. Somehow the crowd today seemed like the zombie horde from the Walking Dead storming Hershel’s farm in their all-consuming hunger. We had enough food. The food was good (we actually ran into a client of the client of the Giant) in a neighboring Starbuck’s and she told us several times that we were the best caterer the client of the client of the giant had ever used. We had a feeling because the Garbage Can never lies. But the affirmation that” I’m Okay, You’re Okay, Your food is FABULOUS” is always appreciated.

What we learned today is that we have some serious training to do before the Festivals next month. August is coming and we need to train. If we want gold, to make the cut, or just survive, it is time to hit the gym!

Please tell me why it is so strange for people to talk to themselves. Don’t get me wrong, it is odd to see a person in a full on argument with invisible participants. After all if you have to yell to make your point, or the person you are talking to is an idiot –while talking to yourself – you may have problem tenants. So why is it considered so odd when a person is thinking out loud? Bluetooth ear pieces made thinking/talking aloud “normal”, after all who can really prove that anyone is talking to someone on Bluetooth? I’m just saying….

So these thoughts ran wild through the Waffle Cave as we work on our latest creations. Brainstorming new creations while working in our corners Chef, Sarge, Number 2, and I all tend to have random yips which are not attached to any apparent stream of conversation. Creativity just erupts in this environment. Seriously how could it not? Where else would we have the opportunity to collaborate on the birth of masterpieces like the Short Rib Meatloaf, Fried Chicken Roulade stuffed with Fontina Cheese – not Mozzarella, Gouda, Brie, Jarlsberg, or Pepper Jack –and Spinach, Ube Waffles (for the Fil-Am community and the pending PistahanFestival), and more. Because Chef had me sign a non-disclosure agreement, I can’t tell you anything else about the creations. But I will say this (exercising my freedom of speech and thanking the founding fathers for their foresight) August will be a BIG month! Life is short…eat something memorable.

First let me say that I missed you. These forays behind the curtain have proven to be as therapeutic to me as they have been amusing to you. The curious cast of characters in the Waffle Cave are all still intact (Chef, Sarge aka Monk aka Number 1, Benjamin Button, the Government Twins, Logistics Prime, the Educator, Mover and Shaker, Sunshine, Florence, et al) doing them, which by the way has not failed to yield an endless supply of comedic quirkiness or Seinfeldian moments. Without this venue I have been reduced to sitting in the corner rocking back and forth, muttering and drooling. The flood of uniqueness is too much for any mortal to bear.

So how have I emerged? Apparently, Chef emerged from the lab with new creations (Short Rib Meat Loaf, Fried Chicken Roulade Stuffed with Spinach and Fontina Cheese, Brownie Cookies with Peanut Butter Creme Filling, Red Velvet Cookies with Cream Cheese Filling, Eggplant Parmesan Sliders, Grilled Rib eye Steak with Blue Cheese Onion Cream Sauce, Cajun Chicken Caesar Salad, and Savory Crack Rolls) and limited venues to provide them. Well as the resident taste tester -- and no we are not looking to expand this position. We have it covered very well in house thank you very much -- it is my unenviable position to a) sample all of the wares and b) collaborate on the flavor profiles. After the tasting (and the requisite nap) I arose to look at our marketing. With all this crazy good stuff flying out of the kitchen, we needed a platform to market this properly. Translation? I had to spend the past two and a half months working on our marketing materials to, protect our brand. Can't serve gourmet food on Styrofoam picnic plates now can we?

So with the help of Uncle Ruckus...no relation (our IT Consultant), we recreated and re-launched the website, created new trifold brochures, and half sheets. Our good friend Mover and Shaker helped us get into the Fil-Am celebration Pistahan Festival in August. We signed up to return to our own personal crime alley (not a literal locale, purely metaphorical reference) also in August. We will be participating in the SF Mayor's reception (also in August). Chef will be creating some new Pinx twisted Filipino meal options. I can't tell you what they are because the walls have ears and I signed a non-disclosure agreement. Sorry Monk, this only applies to the menu. The Waffle Cave is not Las Vegas.

Stay tuned we have lots to tell you about...both from the past two months and all the good stuff that is coming our way.